Beef Brisket with Roasted Grapes

Recipe from

For the most tender brisket, all you need is a little patience. Slow-braise the meat ahead of time, then refrigerate overnight to blend the flavors. Carrots and pearl onions add even more flavor.

by 1 person

read comments

add your rating
add a comment

Servings: Makes 8 to 10 servings.

See More Better Homes and Gardens Recipes

Ingredients

savings in

change zip

1 5- to 6- lb. beef brisket
2 Tbsp. cooking oil
1 lb. onions, chopped (about 3-3/4 cups)
4 cloves garlic, minced
1 Tbsp. ground ginger
Salt and ground black pepper
2 cups red wine, such a shiraz
1 14-oz. can beef or chicken broth
1 lb. carrots, peeled
1 lb. pearl onions, peeled*
4 cups seedless red grapes
2 to 3 sprigs fresh thyme or 2 tsp. dried thyme, crushed
1/4 cup cooking oil
1/4 cup all-purpose flour

add ingredients to list

Directions

Preheat oven to 350 degrees F. Trim excess fat from brisket; set brisket aside. In a roasting pan with cover, cook chopped onions and garlic in hot oil until onions are tender, about 10 minutes, stirring occasionally. Add ginger; cook and stir 1 minute more. Remove from heat. Season brisket with salt and pepper; place brisket on onion mixture. Add wine and broth. Cover; roast for 2 hours.

Remove cover; add carrots. Roast, uncovered, 45 to 60 minutes more or until carrots are just tender.

Remove brisket from oven; stir in pearl onions. Cover; let stand for 30 minutes. Transfer meat and vegetables to storage container. Cover and refrigerate meat and vegetables in one container and pan juices in another. Refrigerate all overnight (12 to 24 hours).

Before serving, preheat oven to 375 degrees F. Remove fat from pan juices; discard fat. Transfer juices to saucepan; boil gently, uncovered, about 20 minutes until reduced to 2-1/4 cups. While brisket is cold, slice off any excess fat. Slice meat against the grain; slice carrots diagonally in 2-inch pieces. Return brisket and vegetables to roasting pan. Add grapes, herbs, and reduced juices. Cover and reheat in oven for 45 minutes. Transfer brisket, grapes, onions, and carrots to platter. Discard herb sprigs.

For gravy, in a small saucepan combine oil and flour; stir in pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve with brisket. Makes 8 to 10 servings.

Test Kitchen Tip

To peel pearl onions, place whole onions in boiling water for 3 minutes. Drain and rinse in cold water. Cut off end of each onion and squeeze gently to remove skin.

Nutrition information

Calories 564, Total Fat 21 g, Saturated Fat 5 g, Cholesterol 132 mg, Sodium 384 mg, Carbohydrate 31 g, Fiber 4 g, Protein 51 g. Daily Values: Vitamin A 0%, Vitamin C 30%, Calcium 6%, Iron 29%. Percent Daily Values are based on a 2,000 calorie diet

Add Your Review

how-tos

How to Cook Beef Brisket

While anyone can wow dinner guests with filet mignon or another expensive cut of meat, a truer test of cooking skill is transforming a less choice cut, such as beef brisket, into a meal that is tantalizing and unforgettably scrumptious. Beef brisket is cut from the breast or chest portion of a cow or calf. It's a tougher, fattier cut of meat than what most of us might prefer, but slow-cooked and drenched in tangy barbecue sauce, beef brisket becomes extraordinary. Knowing how to cook beef brisket just right is a process that begins long before you heat your smoker, grill or oven.

Recommended Recipe:

Oven Barbecued Brisket

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

See Recipe

More Great Recipe Ideas from Better Homes and Gardens